The Professional Pastry & Bread Making Diploma Program is an intensive, full-time, 15 week program that goes beyond the pastry/bread basics taught in the Culinary program.  Firstly, you will be exposed to many more complex techniques and preparations; and, secondly, emphasis is placed on accurate performance, precise hand skills, and accomplished, professional results. This program is designed with employability in mind, particularly in specific areas where a high level of confidence and expertise is demanded in the industry.

The Professional Pastry & Bread Making Diploma Program is intended for those students who have an interest in becoming pastry chefs in hotels, fine dining restaurants, pastry shops, etc., and for culinary chefs who wish to expand their knowledge & skill-base to include fine pastry & baking techniques.

The Pastry kitchen is within its own designated area of the Academy, with specialized pastry equipment. This class can be taken independently or following the Professional Culinary course, and as part of the One Year program. This class can be taken independently or following the Professional Culinary course as part of the One Year Diploma program.